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Saturday, June 5, 2010

Sweet Corn Ice Cream

From the kitchen of One Perfect Bite...An unintended consequence of a search for meatless meals led me to Rick Bayless' Frontera website. I, of course, found my way to his desserts, where I stumbled on this remarkable recipe for sweet corn ice cream. This is not a bait and switch. The ice cream is actually made with sweet corn that is given a flavor boost with an injection of orange liqueur, cinnamon and fresh lime juice. My curiosity got the best of me and I had to give it a try. To my amazement, this actually works and the finished ice cream does have a faint, barely perceptible, but pleasant, corn flavor. I'm told this ice cream is common in many parts of Mexico. What makes this version a bit different from the others, is that the corn is pureed and the custard strained so there are no small irritating bits of corn in the finished ice cream. While I tried this as a curiosity, I will make it again. I used thawed frozen, shoe peg corn to make this batch of ice cream. I'd like to try this with fresh corn to see if it affects flavor in a major way. We have family members and friends who would enjoy its taste and the novelty of sweet corn ice cream. You might, too. Here's the recipe.Sweet Corn Ice Cream...from the kitchen of One Perfect Bite, courtesy of Rick BaylisIngredients:2 to 3 ears fresh sweet corn1-1/2 cups half-and-half4 egg yolks3/4 cup + 2 tablespoons sugar1-1/3 cups heavy cream1/3 cup evaporated milkA scant 1/2 teaspoon ground cinnamon, preferably Mexican cinnamon2 tablespoon orange liqueur, preferably Gran Torres1 tablespoon fresh lime juice

Directions:1) Set up a double boiler: Set up a 4-quart saucepan, filled halfway with water, into which you can nestle a 3-quart stainless steel bowl. Bring a pot of water to a boil over high heat while you're preparing the custard base.2) Cook base: Husk corn and pull off all the silk. Cut kernels from ears and measure 2 cups. Scoop into a blender and add half-and-half. Blend until smooth. In a 3-quart stainless steel bowl, stir together egg yolks and sugar until thoroughly combined. Add corn mixture and whisk to combine thoroughly. Reduce temperature under the pot of boiling water to maintain a gentle simmer. Set bowl of custard base over the simmering water and whisk frequently, until the mixture thickens noticeably, about 20 minutes. Custard is sufficiently cooked when it reaches 180 degrees on an instant-read thermometer. (You can also test it by dipping a wooden spoon into the custard, then running your finger through the custard: if the line holds clearly, the custard has thickened sufficiently.) Pour the base through a medium-mesh strainer into another bowl (preferably stainless steel for quick cooling).3) Cool base: Fill a large bowl halfway with ice. Nestle custard bowl into ice and whisk regularly until completely cool. Refrigerate if not using immediately. 4) Finish base, freeze ice cream: Stir heavy cream, evaporated milk, cinnamon, orange liqueur and lime juice into base. Freeze in an ice cream freezer according to the manufacturer's directions. Scrape into a freezer container and freeze for several hours to firm. Yield: 1-1/2 quarts.

Looks interesting. Maybe I need to try this before I attempt homemade corn tortillas again. I figure if I try enough different corn recipes the gods of maize will shine on me and I will have corn tortilla success.

Looks like a really tasty scoop of ice cream - just not sure my adventerous side has quite developed to sweet corn ice cream yet. I'm sure if someone fed it to me without me knowing though I would have a change of heart ;0)

Very v Interesting,must find my way to dat site too!!!U come up with lods of ideas galore for us and introduce us to some really good deliciousness!IF am ever in Mexico, will definately look out for this!!!Super weekend to u!!!

How funny! I was actually looking at a similar recipe yesterday. Some years back, I stayed in Mexico for 3/4 of a year and this was indeed often served. One woman in particular made some that was incredibly delicious - and no, I sadly didn't get the recipe. I will have to try this versionxoxo Pattie

I would like to make a test run of this to see how it might work for a dinner party we're planning later this summer--when fresh corn is in the market. And, speaking of markets, our farmers' market opens this morning. I have bags in hand and will be off shortly.

this is one of my favorite flavors... we have this flavor in the Philippines as well... and we also have on a stick growing up my parents had an ice cream kiosk and guess what's always missing in their inventory? hahaha yeah the sweeet corn ice cream on the stick... my sibs and i could eat a box full of these...

reading your post transported me back in time mary... now im nostalgic hahahah. have a good weekend!

Never have tasted it, but heard about it, and I can imagine the flavors- I am making maple brown sugar bacon ice cream today, and will post at a later date, but I only indulge into flavors like this otherwise I do not really eat ice cream...beautiful photo!

Hi mary!, There is a sustainable thai restuarant/market/school, called Thai Fresh, here in Austin that makes a lovey corn ice cream. It is sweet and salty and very nice but I would probably like it better without the kernals. I am so flattered that you visited my blog! thank you so much for you sweet compliments. I will be waiying your return... Your blog is a yummt treasure and I am especially keen on the looks of the carmalized onion, blue cheese, and walnut pizza!

Thanks so much for your kind comments on my blog! We don't get much (aka any, really) feedback, so it totally completely and thoroughly made my day! However did you find us?

This ice cream sounds wonderful. The Shake Shack had corn ice cream last July and it was surprisingly like custard and very delicious. I've never made ice cream before, but someday I'll have to try. Your whole blog is giving me lots of new cooking ideas.

What -what what what? I just might try it. I love experimenting and trying unusual flavours... but, I need an occasion to make it for so it will actually get eaten... or at least, tasted. It looks like you achieved a perfect texture and a lovely ice cream. You will make it again, you say... yet, were not too enthusiastic about the flavour profile. Maybe that has left me excited and curious, but hesitant? I am not sure. I have a new friend who is from Mexico, and we will be cooking together soon. I will ask her about this, and maybe I will do it then.GREAT NOVEL idea.:)Valerie

This recipe brings back a lovely childhood memory for me. My mom made a similar ice-cream like this when I was a kid. It was delish. I hope you had a great birthday Mary. Enjoy the rest of your weekend.Michael

Bravo for trying something so unusual (for our palates) here; I think that anytime ice cream is made using the basic custard and a good flavoring like this orange liqueur, it will be delicious. Love that pale yellow color.and I trust Rick Bayless good taste 100%

I've seen garlic ice cream and rhubarb ice cream, but never corn. This is such an intriguing recipe! I am especially sure that this is a great recipe since it comes from Rick Bayless. Thanks for sharing!

This intrigues me! I've never had or even heard of sweet corn ice cream. But I love corn pudding which has most of the same ingredients, so it is probable that I'd love this as well. My brother grows the BEST sweet corn, and I'm definitely going to try this when it comes in. Thanks Mary, for sharing this recipe!

Mary-I love fresh corn and I love ice cream---the two together??? I really can't even imagine. How does someone even come up with this? I trust you, so I may give it a try. A novelty at the very least!

Mary...how strange...I remember seeing and commenting on this sweet corn ice-cream...or maybe I'm in the clouds about it.Anyhow...I'll be adding it to an ice-cream line up I'm preparing soon.Very intriguing recipe you've shared with us. Thank you.

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